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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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This recipe is beyond salad- pasta and Thai-seasoned ground beef combine for a knock-out meal.
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Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork and a handful of colorful julienned vegetables, like carrot, jicama, and beans.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Get Spicy Seafood Salad Recipe from Food Network
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Need I say more?! Oh these are goooood! Great for Thanksgiving!! Just like a little mini quiche tucked into nice little eggplant 'shells' just beggin' to be...
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If you think tofu is bland, think again. The kicky marinade in this recipe packs a wallop of flavor.
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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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These small spring chickens cook slowly and smoke nicely on a medium grill for beautiful browned skin and meat that has a spicy, tangy taste from a blood orange marinade.
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Thick eggplant slices are marinated in a basil vinaigrette dressing and grilled to flavorful perfection. Serve warm as a side dish or with all your favorite burger fixings.
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Get Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce Recipe from Food Network